Cream of Mushroom Chicken Recipe

Yummy and a snap to make. Luckily I read the other comments before cooking and decided to heed their warnings. I only included half the water and canned milk as called for and substituded sliced fresh portabella mushrooms for canned. Absolutely delicious and a smash, tho' still a bit too thin. Would recommend no water and perhaps half and half instead of evaporated milk.

I substituted the evaporated milk and water for a can of half and half. seared the chicken then put it all on top of thick sliced potatoes then poured the mushroom soup and fresh sliced mushrooms in a crockpot and let it cook for 4-6 hours until done

I made it. I followed all directions and it works great. The only changes were: I sauté the onion first before adding the rest of the ingredients and did not add water at all. The milk was enough liquid to the sauce. I will make it again.

This was delicious! I tweaked the recipe slightly by using fresh mushrooms and frying them, then adding the chicken and onions to the frying pan with another 2 tablespoons of butter and 1/4 cup of sherry wine. In a saucepan, I put 4 tablespoons of butter, evaporated milk, soup, water, salt and pepper. Once that was boiling, I dumped in the chicken, onions, and mushrooms and let it simmer until it thickened. OMG! It was delicious!

This is really fun and easy to make, you can tweak it all directions! with less water, add 1/2 cup white wine it will reduce a bit and add a ton of flavor! add a dollop of sour cream, and a spoon full of chicken bouillon. Great as well with pork chops, garnish with fresh parsley or fresh oregano. Good stuff !!

I read all the comments before preparing this recipe. I followed the recipe except I only used 1/2 cup of water. To cook the recipe l followed the directions, but before the chicken was cooked done the sauce scorched in the pan. The sauce thickened a little. If I was to make this recipe again, I would cook the chicken separately, would add no water in the sauce & use half & half in place of evaporated milk.

The recipe is good but...I added 3 cloves of garlic,about 1 cup of white wine and vegetable stock. I used about 24 oz of fresh mushroom with 3 tablespoon of butter after adding 3 cloves of garlic ( also chicken). Allowed the vegetables plus chicken .to simmer than added white wine. Finally I added the cream of chicken soup and allowed to simmer. I added the evaporated soup with 2 bay leaf. Allowed to simmer again for about 5 to 10 mins. Much be good my 92 year old mother ate it...she is hard to please.

This is very good. Basic ingredients but delicious flavor. I followed other reviews and browned the chicken first in the butter and added a little olive oil. Set the chicken aside and put onion and mushrooms in remaining oil. Cook for a few minutes then add the chicken back in. Cooked for a few minutes then added cream of mushroom and evaporated milk. I didn't use any water. Mixed and heated though then served over rice. Yum 😋

This was a family hit. I seasoned the chicken, using Tony's seasoning, garlic powder, onion powder and black pepper, before I cooked it. I didn't have canned mushrooms, but they weren't missed. I minced a few garlic pods and added them with the chicken. I cooked the onion and garlic with the chicken first, before adding it to the gravy/soup. I added less than half of the water after reading some of the other reviews. I used about 3/4 cup of water. I added a very small amount of gravy master/kitchen bouquet as my husband is not a fan of "white" gravies. I served it over hot rice. Would be good over pasta I'm sure. Tonight is leftovers -- I'm cooking more chicken, onions and garlic to add to what's already in the pot from last night. I'm thinking of grating some fresh parmesan over the top when heated thru. So many variations can be made using this recipe. This is a keeper. I'll pass it along to family members.

So easy and so yummy. I threw in some frozen peas and used fresh mushrooms. No water. 2 cans soup and one can filled with 1/2&1/2. And used thighs. All I had and the family wants me to make it again. Served over noodles. Picky grandson loved it

Nice little recipe for a quick and easy meal, obviously not fancy. Made a couple tweaks that I usually make with most of these recipes: I used whole breasts, salt and pepper on both sides. Gave them a quick sear, 2 mins or so each side to get browned. I tossed in the chopped onions along with the chicken to get them cooked. By the time the chicken was seared on both sides, the onions had become translucent enough and slightly browned. Spooned in the cream of mushroom. Added chicken broth instead of water, 1 cup, but I simmered for a while so it wasn't watery at all, came out as a nice creamy sauce. After cream of mushroom and chicken broth was in, I added some fresh ground pepper, salt, and 1.5 teaspoons of a herb mixture I have (thyme, rosemary, basil, sage, marjoram, and lavendar.) Simmered for 15 minutes or so, the last 5 minutes I added some peas for extra color and texture. It had thickened substantially so I did toss in a dash of whole milk about the same time as the peas. Served over rice and it was delicious.

I love this recipe! It's quick and delicious. I added a little garlic...it's great with rice.

I made this in my Crockpot with green beans. I precooked the chicken breast with S&P til almost done. Added a small bag of frozen green beans and cooked it on high 4 hours. I served it over mashed potatowes

Made it after work — quick and tasty.

I should’ve read some of the comments and reviews before starting. I would’ve reduced the amount of water I added, and I might have done what some others did with sautéing the onions first and browning the chicken before adding the evaporated milk and cream of mushroom soup. I also used fresh mushrooms. But I let it simmer for quite a bit longer to let the sauce thicken. To spice it up a bit I also added garlic powder and Tony Chachere’s Original Creole Seasoning. I served it over fuslelli pasta. It was a hit!

Easy recipes but made as shown it was very bland! Chicken was tender so would try again with modifications!

Can be good if u spice it up!!! This was probably one of the most bland recipes I’ve ever made so I put garlic salt, chicken bullion, ajinamoto, onion powder soy sauce and ichimi powder and Italian seasoning to give more flavor

This was a very simple one to follow. The chicken was so tender. I served it on rice along with some cauliflower, simply delicious 😋. This took no time to make. Most ingredients are what you usually have in your pantry/kitchen. Good comfort food!

I’ll be making this all the time now.

I cooked the chicken first in Sazon complete. Then put it in. I did a vegetarian version for my vegetarian daughter with potatoes and heart of palms.